Shishito Pesto Orzo with Scallops & Corn Pangratto
When summer starts to blend into fall, I start to crave cozy but the weather doesn’t permit me going head-first into sage, browned butter and pumpking quite yet. As a part of my latest Party for One series, I lean into cozy but also happily enjoy the summer produce. Shishito peppers and corn are the star produce here that outshine the dish. You would think it would be scallops, and while they are impressive, the shishito pesto makes your taste buds sing.
Why You'll Love This
A pesto with a twist — Blistered shishito peppers give this pesto a smoky, slightly grassy depth that a classic basil pesto doesn't have.
Restaurant-worthy at home — Seared scallops and a crunchy corn pangrattato make this feel like a special-occasion dish.
Texture in every bite — Creamy orzo, tender scallops, and a crispy panko-corn topping all play off each other.
A great use of summer produce — Shishito peppers and fresh corn make this feel like the height of the season.
Key Ingredients
Shishito peppers — Blistered until soft, they become the base of a pesto with a smoky, mild-heat edge.
Pine nuts and Parmesan or pecorino — Classic pesto components that add richness and nutty depth.
Fresh corn and browned butter — Together they form the sweet, nutty base of the pangrattato.
Panko — Toasted until golden for the crunchy topping that finishes the dish.
Scallops — Seared until golden and just cooked through, they're the elegant centerpiece of the plate.
Orzo — A small, rice-shaped pasta that soaks up the pesto beautifully for a creamy, glossy base.
Shishito Pesto Orzo with
Scallops & Corn Pangrattato
Prep time: 30 minutes | Cook time: 1 hour | Serves 1 (you will have leftover pesto)
Ingredients:
Shishito Pesto
10–12 shishito peppers
½ cup pine nuts
About 6 tablespoons extra-virgin olive oil, plus more for cooking
2 cloves garlic
6 tablespoons Parmesan or pecorino cheese, finely shredded
2–3 large handfuls fresh basil leaves
Kosher salt
Freshly cracked pepper
Corn Pangrattato
1 tablespoon butter
1 cob corn, kernels removed
½ cup panko
1 garlic clove, finely chopped
Kosher salt
Freshly cracked pepper
Orzo
4 ounces orzo
About ½ cup shishito pesto (from above)
Scallops
3-4 scallops, patted dry
Kosher salt
Freshly cracked pepper
Extra-virgin olive oil, for cooking
Instructions:
Shishito Pesto
Blister the peppers. In a cast iron or stainless steel skillet, heat 1 tablespoon olive oil. Gently steam or blister the shishito peppers until soft, about 3–4 minutes.
Prep the peppers. Remove the stems, cut in half, and discard the seeds and veins.
Make the pesto. Add the cooked peppers, garlic, Parmesan, pine nuts, and 1 teaspoon salt to a food processor. Blend until coarsely chopped. Add the basil and pulse again until coarsely chopped. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and pepper. Set aside.
Corn Pangrattato
Brown the butter. In a medium skillet, melt the butter and cook until lightly golden.
Add the corn. Add the corn kernels and cook for 1–2 minutes, until slightly softened.
Toast the panko. Add the panko and toss to combine. Toast until it starts to turn golden.
Add the garlic. Add the finely chopped garlic clove and cook until fragrant. Remove from heat to stop the cooking, season with salt and pepper, and set aside.
Orzo
Cook the orzo. Bring a pot of water to a boil, salt it generously, and add the orzo. Cook according to package directions, then reserve ½ cup of pasta water and drain.
Toss with pesto. Return the orzo to the pot and add about ½ cup of shishito pesto, tossing to combine. If it looks dry, add the reserved pasta water 1 tablespoon at a time until creamy and glossy.
Scallops
Season both sides of the patted-dry scallops with salt and pepper. Heat a skillet over medium-high heat. Once hot, add the olive oil. Add the scallops and sear for 3 minutes per side, until they have a gorgeous golden crust. Set aside.
Assembly
Make a bed of orzo on your desired plate or bowl. Layer with the scallops and a good sprinkle of corn pangrattato.
Tips for Success
Don't skip removing the shishito seeds and veins — it keeps the pesto's texture smooth rather than fibrous.
Blend the pesto's base ingredients before adding the basil so everything incorporates more evenly.
Pat the scallops completely dry before searing; excess moisture is the main thing that prevents a good golden crust.
Don't move the scallops once they hit the pan — let them sear undisturbed for the full 3 minutes for the best crust.
Save the reserved pasta water; it's what turns the pesto and orzo into a glossy, cohesive sauce instead of a dry, clumpy one.
Ways to Serve It
As written, plated individually — For an elegant, restaurant-style presentation, for yourself
Family-style — Double the recipe and serve the orzo in a large platter with scallops and pangrattato scattered on top for guests to help themselves.
With a simple green salad — A light, acidic salad balances the richness of the dish.
With crusty bread — Great for scooping up any extra pesto or pangrattato left on the plate.
Storage
The pesto keeps in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. The corn pangrattato is best fresh and crispy, though it can be stored at room temperature in an airtight container for a day. Scallops are best enjoyed immediately after searing, as they lose their texture when reheated; if you must, warm them gently in a low oven rather than the microwave. The dressed orzo keeps refrigerated for up to 2 days and reheats well with a splash of water.
Swaps and Substitutions
Shishito peppers: Padrón peppers make a great substitute with a similar mild-heat profile.
Pine nuts: Walnuts or slivered almonds work in a pinch.
Scallops: Large shrimp sear beautifully in their place.
Orzo: Any small pasta shape, like ditalini, can be substituted.
Corn: Frozen corn kernels, thawed and patted dry, work well when fresh corn isn't in season.